FOOD

Oregon Verjus
The ultimate hostess gift, stocking stuffer or holiday present for your favorite locavore/foodie. Find the following bottles of Oregon verjus online and in the respective tasting rooms.

Woo the Crew with Verjus

Impress your holiday guests with Oregon’s green juice

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Olla Gitana (Gypsy Stew)

Olla Gitana (Gypsy Stew) Recipe by Nancy Rodriguez, Oregon Wine Country Tours, Umpqua Valley “This recipe is inspired by a traditional dish of Andalucia, home of Spain’s gypsies. The addition ...

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Stecchino Bistro owner Christian Geffrard and chef Mark Cuneo prepare for the dinner crowd. Photo by Marcus Larson.

Gastronome in the Grove

Stecchino Bistro opens its European-style eatery

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Rogue River Blue. Photo provided by Rogue Creamery

Spirited Cheese

Portland distiller pears up with Southern Oregon classic

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Braised Pot Roast with Wild Mushrooms

Recipe by Karo Thom of Alcyone Café & Catering in Salem “In its original form, the recipe evolved from a gift of a package of wonderful dried wild mushrooms. The smell of them was so ...

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Queso Blanco (recipe below) is one of
the easiest fresh cheeses you can make. Urban
Cheesecraft owner Claudia Lucero added
smoked chili powder to this wheel.

Fresh Cheese, Please

Understand the basics to simple homemade cheese

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Slow-Roasted Duck with Syrah Reduction

Recipe by Patrick Fallon | Courtesy of EdenVale Winery in Medford “This dish is the specialty of our former winemaker, Patrick Fallon. The recipe is very easy and provides an enjoyable day of cooking.  ...

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Paul Bachand gets ready to grill his sausage made with local lamb sourced from Tony Soter’s Mineral Springs Ranch at the 2010 Pre-Harvest Celebration at Kelty Estate.

Supper’s Comin’ Back

Paul Bachand’s REC-I-PE gets ready to ring dinner bell

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Bill King, executive chef/owner of Pinot American Brasserie in downtown Portland, has created an impressive Oregon Pinot Noir list.  Photo by Rick Schafer.

A Whole Lot of Brasserie

New Portland restaurant honors food-friendly Pinot.
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Cougar Gold is made by professors and students at Washington State University’s creamery. The tin can deceives with an award-winning cheese inside. Photo by Tami Parr of the Pacific Northwest Cheese Project.

Washington’s Cheesy

Evergreen State impresses with talent and variety
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Founded in 1983, Yamhill Valley Vineyards is located on a 150-acre estate in the rolling foothills of Oregon’s Coast Range Mountains, just west of McMinnville in the Willamette Valley.

Crème Brûlée Cupcakes

Recipe Courtesy of Sandi Kolb, Yamhill Valley Vineyards “I found this recipe on the Internet to replace a request for a crème brulee dessert when there was not time to make the real thing. ...

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Eggs and Wine

“Eggs are tough on wine, but there are several that work well,” said Natalie MacLean who edits one of the largest wine sites on the web at www.nataliemaclean.com. “Unoaked Chardonnay, ...

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Sweet Summer Corn Fritters with Fresh Tomato-Basil Salsa

Recipe by Lisa Lanxon of Cana’s Feast Winery in Carlton “I love summertime foods … fresh ears of corn, juicy, ripe tomatoes and aromatic, spicy basil speak to me of hot days cooling ...

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Chef Gabriel Gill

Carlton Farms Pork Chop, Yellow Finn Potatoes, Trotter, Cabbage and Sauce Charcuterie

Recipe by Gabriel Gil of The Rabbit Bistro & Bar in Eugene “This recipe reminds me of summer, and I love the local pork in Oregon. The chops we use are from Carlton Farms, and the trotters are ...

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Get Yer Green Goat

August honors Oregon’s sustainability and America’s goat cheese
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Guests compare two local Merlots at Darling s new riverside restaurant

Rogue Restaurant Redux

Chef transforms rustic river spot into culinary destination
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Peruvian Ceviche and Popcorn

Peruvian Ceviche and Popcorn
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An example of the variety of cheeses available at Cheese Bar.

Behind the Wheel

Cheesemongers steer consumers, industry in right direction
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Beet-Pickled Hard-boiled Eggs

"I developed this recipe for our opening menu; it encapsulates a lot of the flavors we love at Grüner: beets, horseradish, vinegar and pickles. These colorful snacks pack a lot of flavor and are the perfect way to start a meal." - Christopher Israel, Grüner chef/owner

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Olive You patrons Rick and Roxanne Robinson (left), and Ed and Jeanne DeRaeve are served by the restaurant’s co-owner Marilyn Turner.

You'll Love Olive You

Third Street dining delight open three nights a week
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Lamb Kofta Curry

Cloudy with a Chance .

Cloudy with a Chance .
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